Immune Boosting Chicken Soup

A few of my recipes come straight from family tradition, and plenty are sparked by restaurant cravings or something irresistible I spot online. But every now and then, a recipe happens simply because real life demands it – and that’s exactly how this one came to be.

Why This Recipe Works:

• Healthy & immune-boosting – packed with chicken, veggies, ginger, garlic, and turmeric.
• Cold-fighting comfort – warms you up and helps ward off sniffles.
• Flavor-packed – lemongrass, lemon, and spices make every spoonful aromatic.
• Easy & satisfying – wholesome, cozy, and perfect for any weeknight.

What You’ll Need:

• olive oil
• veggies – onion, celery, carrots, ginger, garlic and peas
• lemongrass paste – or use fresh
• seasonings – salt, pepper, turmeric
• chicken broth
• chicken breasts
• pearl couscous
• lemon – to serve

How to make chicken and couscous soup:

Step 1
Sauté veggies. Heat a large stockpot over medium heat. Add olive oil and then the onion, celery, and carrots. Cook for several minutes or until slightly softened.

Step 3
Add broth. Add the chicken broth and bring to a boil. Then add the chunks of chicken and turn heat down to a medium. Cook until chicken registers 160 degrees F on a digital thermometer, about 8-10 minutes, and then remove chunks of chicken to a clean bowl.

NOTE: Chicken breasts are considered done when it registers 165 degrees F on a digital thermometer. I normally remove the chicken at around 160 degrees, allowing for a few degrees of carry-over cooking.

Storing and Freezing:

• Store leftover soup in an airtight container for 3-4 days. Reheat gently.
• We also like to store leftovers in individual serving bowls for quick lunches on-the-go.
• Freeze soup in either an airtight container or in a freezer bag (lay flat in your freezer) for up to three months.

Recipe FAQs:

Other Delicious Chicken Soup Recipes:

I keep chicken breasts and thighs in my freezer for real life necessity. Soup season is my favorite!

• Chicken Tortilla Soup
• Marry Me Chicken Soup
• Creamy Chicken Pot Pie Soup
• Roasted Poblano Soup

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Hungarian Mushroom Soup with Dill

Hungarian mushroom soup is a cozy, creamy spin on Hungary’s traditional gombaleves, a paprika-rich mushroom soup inspired by generations of mushroom foraging. The sour-cream version most of us know today comes from tejfölös gombaleves, a slightly richer and tangier regional style. It caught on in the U.S. in the ’70s and ’80s, mixing authentic Hungarian flavors with classic American comfort.

Why This Recipe Works:

• Balanced flavors – Earthy mushrooms pair perfectly with sweet, smoky paprika.
• Creamy texture – Sour cream and/or a roux gives it a rich, comforting mouthfeel.
• Herb warmth – Dried dill, paprika, and thyme adds subtle, lingering flavor throughout.
• Versatility – Can be served as a starter, main dish, or even over noodles/rice.
• Quick to make – Simple ingredients and straightforward steps make it approachable.

What You’ll Need:

• butter
• veggies – onions, garlic, and mushrooms
• chicken broth
• white wine – we use a dry sauvignon blanc
• seasonings – a combo of dried dill, dried thyme, paprika, salt, and pepper
• soy sauce
• whole milk
• all-purpose flour
• sour cream

How to make Hungarian Mushroom Soup:

Step 1
Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.

Storing and Freezing:

Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.

You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.

Recipe FAQs:

Other Delicious Soup Recipes:

Soup is my cool weather love language, and I’ve got tons of choices for your next cozy night in!

• Roasted Poblano Soup
• Marry Me Chicken Soup
• Beef Barley Vegetable Soup
• Stuffed Cabbage Soup

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Panera Copycat Recipe

Have you ever had Panera’s Autumn Squash Soup? We went to Panera on a recent trip, and I was shocked at the final bill of our simple lunch. So I did my best to replicate it. After several versions, I decided that not only was this the best one, it was the easiest one too!

Reasons to Love this Soup (more than Panera!)

How to make Autumn Squash Soup:

Step 1
Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.

Storing and Freezing

• Store leftover soup in an airtight container in your refrigerator for 3-4 days.
• Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Vitamix Blender

Roasted Red Pepper Soup

When we travel, we definitely eat out more than usual – which means I’m constantly gathering fresh ideas for new food and drink recipes to share with y’all. Trying new dishes and flavors on the road (or plane, in this case!) keeps things exciting and sparks so much kitchen inspiration.

What You’ll Need:

• olive oil
• veggies – carrots, onion, and garlic
• jarred/canned goods – roasted bell peppers, crushed tomatoes, tomato paste, and chicken broth
• seasonings – salt, pepper, and red pepper flakes (plus sugar)
• lower-sodium chicken broth
• milk and heavy cream

How to make Creamy Roasted Red Pepper Tomato Soup:

Step 1
Sauté carrots, onion and garlic. Heat a stock pot over medium heat. Add olive oil and when hot, add the carrots and onions. Sauté until softened, about 6-7 minutes. Then add the minced garlic, salt, pepper, and red pepper flakes – and stir for another minute. Add to a large blender.

Step 4
Add remaining liquids. Then add the tomato paste, crushed tomatoes, and sugar to the pot. Bring to a simmer. Add milk and heavy cream, and heat soup until hot and bubbly, stirring frequently.

What to serve with Roasted Red Pepper Tomato Soup:

• Crusty Bread – Try our Chewy French Bread, Sourdough Focaccia, or Italian Herb Bread for dipping.
• Salad – Make our Spinach and Goat Cheese Salad, Arugula Quinoa Salad, or Antipasto Chopped Salad.
• Drinks – Serve with a glass of wine or our Grapefruit Mojitos!

Storing and Freezing:

• Store soup in an airtight container in the refrigerator for up to four days. Heat leftovers in the microwave or stovetop.
• Let soup cool completely and then freeze for up to three months.

Recipe Tips:

• Jarred roasted peppers (instead of roasting your own) are convenient for a quick weeknight dinner
• Use fire-roasted tomatoes if you can. They give the soup a richer, slightly smoky taste.
• Blend until silky smooth. An immersion blender works great, but for the creamiest texture, use a countertop blender.
• Finish with cream or coconut milk. This rounds out the acidity from the tomatoes and peppers.
• Taste and adjust seasoning. A pinch of sugar can balance acidity, and a dash of red pepper flakes adds a gentle heat.

Recipe FAQs:

Other Delicious Soup Recipes:

We love soup season! But hey, we’ve been known to eat soup year-round too – even in Texas.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Why This Recipe Works:

• A LABOR OF LOVE – This soup recipe takes a little extra time to make but it’s worth it. Make this Italian favorite on the weekend and enjoy it all week long.
• FULL OF ITALIAN FLAVOR – We’ve got plenty of Italian flavoring and parmesan cheese (plus a rind!)
• CROWD PLEASER – I’ve made this for people who have had surgery and moms who’ve had babies and it’s always a hit. Plus our whole family are fans too!
• GREAT MEAL PREP – The leftover soup is even more delicious than the first day. So meal prep is perfection!

Storing and Freezing:

• Store leftover Italian Wedding Soup in an airtight container in the refrigerator for 3-4 days. You can also store in meal prep containers to prep for quick lunches on the go!
• This soup doesn’t freeze well due to the spinach. But you can freeze the meatballs in advance which makes weeknight dinners quick.

Prep-in-advance suggestions:

1. Make the meatballs and store them in the refrigerator.
2. Chop up all the veggies in advance, and remove the stems from the spinach.
3. Place all pantry items out on the counter ready to go – the orzo pasta, broths, and spices.

If you prep in advance, you can easily make this Italian wedding soup on a weeknight.

Best Bread for Italian Wedding Soup

Bread and soup are an absolute MUST! I love keeping the following breads in the freezer for all the soups!

• Chewy French Bread
• Italian Focaccia Bread
• Jalapeno Cheddar Sourdough Bread
• Italian Herb Bread

Kitchen Tools Used: (Affiliate Links)

• Global 7-inch Knife
• Glass Mixing Bowls
• Box Grater

Italian Sausage and White Bean Soup

We are IN LOVE with this hearty Tuscan soup. It hits just right when you’re looking for something cozy and filling. I recommend making a double batch if you’re feeding a large group. It makes excellent leftovers too.

Why This Recipe Works:

• SIMPLE INGREDIENTS – You’ll find these simple ingredients at your local grocery store. Just a litte bit of chopping and dinner is ready in around one hour!
• ITALIAN FLAVORS – We love the Italian flavors in this delicious Tuscan soup! You can’t go wrong with a hearty soup and crusty bread, right?
• HEARTY AND FILLING – We’re using plenty of meat and beans for mega protein and flavor. One bowl will fill you up.
• CREAMY -This soup is slightly creamy due to the heavy cream. You could also mash some of the white beans to add even more creaminess.

What You’ll Need:

• Italian Sausage – We like using a “hot” version of sausage but any will do.
• Pancetta
• Veggies – a combo of carrots, celery, onions, and garlic
• Seasonings – Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper
• Tomato Paste
• Chicken Broth
• White Beans
• Heavy Cream
• Spinach

How to make Tuscan White Bean Soup:

Step 1
Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.

Storing and Freezing:

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• This soup also freezes well for up to 3 months.

What to serve with Tuscan White Bean Soup:

• SIDE SALAD – Make a simple side salad and top with a homemade dressing. Try our Spinach Salad Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette.
• BREAD – We like to serve this with some crusty bread. Try our Chewy French Bread or a simple Italian Focaccia Bread Recipe.
• DESSERT – How about some Chocolate Chip Cupcakes, Banana Layer Cake, or Apple Blueberry Crisp.

Recipe FAQs:

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

The Best Lasagna Soup

Lasagna and lasagna soup are like delicious cousins — same comforting flavors, totally different personalities! Traditional lasagna brings all the drama with its beautiful layers of pasta, rich sauce, and gooey cheese baked to golden perfection.

Lasagna soup, on the other hand, is its fun, low-maintenance twin — all the flavor of classic lasagna, but easier to whip up on a weeknight. You still get the noodles, the creamy cheese, and that irresistible Italian seasoning, just in a cozy bowl you can eat with a spoon.

Lasagna soup is the best of both worlds: comfort food made simple, and every bit as satisfying! In addition to this delicious soup, we’ve also got our Turkey Lasagna Soup made with red sauce.

Looking for non-soup lasagna? Try the Ultimate Lasagna Recipe (classic recipe), Spinach Ricotta Lasagna (no meat), Butternut Squash Lasagna with Spinach (something different), and Lasagna Roll Ups with Cottage Cheese (for portion control).

Why This Recipe Works:

• One-pot convenience – All the flavors come together in a single pot, making this lasagna soup quick and easy.
• Savory depth – Italian sausage and a parmesan rind add rich, layered flavors.
• Creamy richness – A roux with whole milk and parmesan cheese create a velvety, indulgent broth.
• Customizable – Easy to adjust for more spice, extra veggies, or different proteins.

What You’ll Need:

• Italian sausage
• onion and garlic
• seasonings – kosher salt, freshly ground black pepper, Italian seasoning, and red pepper flakes
• all-purpose flour
• lower-sodium chicken broth
• whole milk
• parmesan rind – optional ingredient
• lasagna noodles
• parmesan cheese
• spinach leaves

Recipe Substitutions:

• Instead of Italian sausage, use ground beef, ground turkey, or even chicken.
• Use another type of pasta like penne, rigatoni, or broken spaghetti, instead of lasagna noodles.
• While we use whole milk, any other dairy works fine. Try half and half or heavy cream.
• Kale is a good substitute for spinach leaves.
• Try using another seasoning blend instead of Italian seasoning and red pepper flakes.
• Vegetable or beef broth could be used as a substitute for chicken broth.

How to make Creamy White Lasagna Soup:

Step 1
Cook sausage and onion. Heat a stock pot over medium-high heat. Add sausage and onion and cook until sausage is browned and cooked through.

Storing and Freezing:

• Store leftover lasagna soup in an airtight container in your refrigerator for 3-4 days.
• Freeze soup in a freezer bag and lay flat in your freezer. Soup will freeze well for up to three months.

Recipe FAQs:

Other Delicious Soup Recipes:

Soup is my cold weather love language which is why I have a wide variety of soup recipes to choose from!

• Roasted Poblano Soup
• Marry Me Chicken Soup
• Beef Barley Vegetable Soup
• Thai Sweet Potato Soup

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Ham and Potato Soup

While ham makes a delicious holiday centerpiece (try our Bone In Ham!), we secretly think the leftovers are the real star. They’re perfect for hearty soups like our Vegetable Soup with Ham or our cozy Leftover Ham and White Bean Soup.

Why This Recipe Works:

• Cozy in a bowl – It’s the kind of hearty, comforting soup that warms you from the inside out on a chilly day.
• A smart way to use leftovers – Perfect for that post-holiday ham sitting in your fridge.
• Balanced flavor – The mild sweetness of leeks pairs well with savory ham and creamy potatoes.
• One-pot wonder – Minimal dishes, maximum satisfaction.

What You’ll Need:

• Unsalted Butter
• Veggies – leeks, celery, and potatoes
• All-purpose Flour
• Lower-Sodium Chicken Broth
• Dairy – whole milk, sour cream light, and cheddar cheese
• Leftover Ham or ham steaks

How to make Ham Potato and Leek Soup:

Step 1
Clean leeks. Slice off the dark green tops and root ends, then cut the leeks in half lengthwise. Rinse the layers thoroughly under cold running water or swish them in a bowl of water to remove any hidden grit or dirt.

Recipe Tips:

• Clean those leeks well. Dirt hides in the layers—slice them lengthwise and rinse under running water.
• Sauté the leeks slowly. Low, gentle heat brings out their natural sweetness without browning them.
• Choose starchy potatoes. Russets potatoes break down nicely, giving the soup a creamy texture without extra cream.
• Use leftover ham or a ham bone. It infuses the broth with rich, smoky flavor.
• Simmer gently. A low simmer keeps potatoes tender but not mushy and prevents the milk or cream from curdling.
• Blend partially. Puree half the soup for creaminess while keeping chunks for texture.
• Finish with fresh herbs. Parsley, thyme, or chives brighten up the richness right before serving.

Recipe FAQs:

Other Delicious Soup Recipes:

Hello soup season – my favorite! Give me all the cozy-day vibes.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Pot Pie Soup

Some days just call for a big bowl of comfort, and that’s exactly what this creamy chicken pot pie soup delivers. It’s everything you love about the classic dish – tender chicken, sweet peas, hearty potatoes, and that rich, velvety sauce – but without the fuss of making a crust.

Reasons to Love Chicken Pot Pie Soup:

• Hug in a bowl – All the cozy comfort of chicken pot pie, but in slurpable, creamy soup form.
• Dinner hero – Hearty enough to be the main event, no side dishes required.
• Better the next day – Like a fine wine, the flavors just get richer after a night in the fridge.
• Make it your own – Toss in whatever veggies you’ve got, or make it extra easy with rotisserie chicken.
• One pot = less dishes – More time for Netflix, less time scrubbing pans.
• Cold-weather BFF – Warms you right to your toes when the temps drop.
• Crowd pleaser – From toddlers to grandparents, everyone goes back for seconds.

What You’ll Need:

• unsalted butter
• fresh veggies – onion, carrots, celery, russet potatoes, and garlic
• seasonings – salt, pepper, onion powder, dried thyme
• all-purpose flour
• lower-sodium chicken broth
• chicken breasts
• frozen peas and frozen corn

Ingredient Substitutions:

If you want to switch things up in your chicken pot pie soup, there are plenty of easy substitutions to try.

• For the protein, swap the chicken for leftover turkey, rotisserie chicken for convenience, ham for a smoky twist, or even white beans or chickpeas for a vegetarian version.
• Mix up the vegetables by adding green beans for color, spinach or kale for extra greens, or mushrooms for earthy flavor.
• To make it creamy, you can use half-and-half for a lighter texture, coconut milk for a dairy-free option, or evaporated milk for richness without the heaviness of cream.

How to make Creamy Chicken Pot Pie Soup:

Step 1
Prep veggies. Use a sharp knife to peel and dice the veggies – onion, carrots, celery, and potatoes. Be sure to dice the potatoes fairly small so they cook quicker in the soup.

Step 2
Sauté veggies. Heat a medium stock pot over medium heat. Add butter and when melted, add chopped onions, carrots, celery, and potatoes. Cook for about 5-6 minutes or until veggies start to soften. Add garlic, salt, pepper, onion powder, and thyme – and stir for another minute.

Step 4
Cook chicken. Add the chicken broth and bring mixture to a boil. Then add the chicken chunks to the soup and reduce heat to a rolling simmer. Let cook until chicken registers (on a digital thermometer) at about 160 degrees F, about 10 minutes or so. Then use a tongs to remove chicken to a clean plate to rest for 10 minutes. Shred chicken and set aside.

NOTE: Try using your mixer to shred the chicken. It’s incredibly quick and easier than using two forks!

Storing and Freezing

• Store leftover soup in an airtight container in the refrigerator for 3-4 days.
• We like to meal prep this soup and place in individual meal prep containers for lunches on the go!
• Freeze leftover cooled soup in an airtight container for up to three months. Thaw and reheat.

Recipe FAQs:

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Poblano Soup

Soup Season is back and we’re more than ready. Fall is our favorite time of year because 1) the weather is cooling off, and 2) we get to eat soup! Grab your favorite stock pot and let’s get cooking!

Why This Recipe Works:

• FULL OF FLAVOR – The flavor in our poblano soup is out-of-the-world delicious. Give it a try and see for yourselves!
• NUTRIENT DENSE – Our roasted poblano soup is loaded with protein and veggies – a perfect combo.
• DELICIOUS LEFTOVERS – I always say that leftover soup is even better than the first go-around. Don’t you agree?

What You’ll Need:

• olive oil
• poblano peppers
• unsalted butter
• onion, celery, potatoes, garlic
• seasonings – cumin, red pepper flakes, salt, and pepper
• chicken broth
• chicken breasts (or chicken thighs)
• heavy cream
• cilantro

How to make Roasted Poblano Soup with Chicken:

Step 1
Roast poblanos. Preheat oven to 450 degrees F. Slice poblanos in half and place skin side up on a large baking sheet. Drizzle olive oil over the tops of the peppers, and roast in the oven for 20 minutes or until slightly charred on top.

Remove peppers to cool slightly. Then peel the skin off the peppers and discard. Chop peppers and set aside.

Storing and Freezing Poblano Soup

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat in microwave until hot.

Freeze leftover cooled soup in a large freezer bag. Lay bag flat in your freezer for up to three months.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Shrimp Ramen Bowls

Who needs take-out when you can make your own ramen bowls at home. Plus you’re getting to customize these according to what you like and you can make extra for leftovers. We’ve never been grab food on the way home from work type people, so this recipe just makes sense.

Are you asking, what exactly IS ramen? Ramen is a staple of Japanese cuisine and has many regional variations. It has also gained worldwide popularity and is loved for its comforting taste and versatility.

Ramen is famous for its deeply flavored broths, ranging from light and clear to thick and creamy. We’re making Shoyu broth, or soy sauce – which is savory and slightly salty.

Why This Recipe Works:

• FULL OF FLAVOR – The flavors really shine through in this ramen bowl. We’re including plenty of large shrimp, lots of veggies, simple ramen noodles, and a spicy sauce.
• CUSTOMIZABLE – Feel free to customize these shrimp ramen bowls according to your taste buds. Don’t like spicy? Use less chili garlic sauce and ginger. Want more veggies? Add more!
• GREAT WEEKNIGHT MEAL – If you prep the shrimp and veggies in advance, this meal will come together quickly after a busy day at school or the office.

What You’ll Need:

• Sesame Oil
• Shrimp
• Veggies – a combo of carrots, broccoli, cabbage, garlic, and ginger
• Soy Sauce
• Chili Garlic Sauce
• Brown Sugar
• Fish Stock
• Ramen

How to make Spicy Shrimp Ramen:

Step 1
Cook shrimp. In a skillet over medium heat, add 1 tablespoon sesame oil. Add shrimp, season with salt and pepper, and cook for 1-2 minutes on each side or until pink. You may need to cook in batches. Set aside.

Recipe FAQs:

Other Shrimp Recipes:

• Shrimp Taco Bowls
• Shrimp Pesto Pasta
• Crunchy Shrimp Tostadas
• Shrimp Avocado Salad
• Shrimp Pesto Rice Bowls

Kitchen Tools Used: (affiliate links)

• Global 7″ Vegetable Knife
• Le Creuset Dutch Oven

Classic Tomato Soup and Grilled Cheese

Tomato Soup and Grilled Cheese Sandwiches were a staple in our house back in the day. But my idea of Tomato Soup was opening up a can of Campbell’s Tomato Soup and adding some milk. Zap it in the microwave and voila. Dinner is served.

Why This Recipe Works:

• SIMPLE RECIPE – This recipe uses simple ingredients and is fairly quick. While the soup is simmering, make the grilled cheese croutons.
• FLAVORFUL – We’ve always loved tomato soup and this one doesn’t disappoint. You can use heavy cream for an even creamier soup.
• KID AND ADULT APPROVED – The kids always enjoyed this meal and we still make it today amidst the empty nest. Adding the grilled cheese croutons are a fun way to eat it too!

Ingredients Needed:

Here’s what you’ll need when you go grocery shopping. I’m guessing you may have all of these items already!

• Fresh produce: onion, garlic, fresh basil (optional).
• Canned goods: crushed tomatoes, tomato sauce, and chicken broth.
• Spices: kosher salt, freshly ground black pepper, and dried basil
• Sugar: granulated sugar
• Milk products: half and half (or use heavy cream)
• Grilled Cheese: sourdough bread, butter, and cheese (we like smoked gouda, sharp cheddar, white cheddar, or gruyere cheese)

How to make Tomato Soup and Grilled Cheese Croutons:

Step 1
Sauté veggies. Heat a medium stockpot to medium-high heat. Add diced onion and sauté for 3-4 minutes, or until softened. Add garlic and seasonings (salt, pepper, and dried basil) and stir for a minute or so.

Step 5
Prep grilled cheese. Meanwhile, make grilled cheese. Butter one side of each slice of bread. Add cheese to two slices of the bread (unbuttered sides) and top with remaining bread.

The buttered sides should be on the outsides of the grilled cheese for browning purposes.

Recipe FAQs:

Other Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Cast Iron Grill Pan